Oven-roasted Fish with Potatoes and Salsa Verde

"This recipe is delightfully different and makes a complete meal for two to three people with perhaps a simple green salad with a lemony dressing as an accompaniment. Chunks of skinless cod fillet are good in this, but any firm, thick white fish could be used – chunks of monkfish tail would be particularly good for a special occasion."
Servings:
2 people

Health Score

High
Medium
Low
8.8 / 10
High score

Glycemic Index

Index
74
High
Load
36
High

Nutrition per serving:

Calories598.26 kcal30%
Fat24.88 g36%
Carbs47.95 g18%
Sugars4.10 g5%
Protein48.86 g98%
Sodium1789.44 mg89%
Fiber5.61 g20%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
74
High
Glycemic Load
36
High

Ingredients

1 lb (450 g) cod fillet, skinned
1 lb 4 oz (570 g) Desirée or King Edward potatoes
1 tablespoon olive oil
1 heaped tablespoon finely grated Parmesan (Parmigiano Reggiano)
salt and freshly milled black pepper
1 clove garlic, peeled
freshly milled black pepper
1 level teaspoon Maldon sea salt
2 anchovy fillets, drained and chopped
1 level teaspoon wholegrain mustard
1 level tablespoon salted capers, rinsed, drained and roughly chopped
1 heaped tablespoon finely chopped fresh basil
1 heaped tablespoon finely chopped fresh parsley
2 tablespoons olive oil
1½ tablespoons lemon juice

Directions

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